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This is a simple, traditional tagine that makes uses of your preserved lemons. 


  • 1 whole chicken (other cuts of chicken can be used if preferred)

  • 1kg red onions 

  • 1 parsley 

  • 2 whole preserved lemons

  • 5 - 7 cloves of garlic

  • 150g green olives 

  • 1 tsp ginger

  • 1 tsp turmeric

  • 1 tsp black pepper

  • 1 tsp cumin seeds

  • 1 tsp smoked paprika

  • salt

  • ½ cup of olive oil

  • ½ cup of water


Mix together the ginger, turmeric, black pepper, cumin seeds paprika and chopped garlic. Add a pinch of salt and splash olive oil.


Prepare the chicken. Skin and cut if using a whole chicken. Coat with your mixture and leave to marinate for 1 hour.


Put the olive oil in a pan on a medium heat. Once the oil is hot, place your chicken in and cook until brown.


Add the finely chopped onions and turn down the heat. Cook for another 15 minutes.


Turn the chicken over and add the preserved lemon slices and green olives, along with a half cup of water.


Bring to a simmer then lower the heat and cook for an additional 30 mins, or until the chicken is very tender.


Serve with homemade bread or couscous.


For best results leave chicken to marinate overnight.

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